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Spaghettini with vegetables

I have taken a liking to pasta over the past few months. This thinner form of spaghetti is faster to cook. The dish is a quick way to satisfy your lunch cravings. The ingredients needed for this dish will surely be in your pantry and refrigerator. A great olive oil can do wonders to this simple dish.

What I used: Serves 4

1 lb raw spaghettini

1 tsp finely chopped or crushed garlic

2 cups of fresh vegetables chopped (broccoli and carrots)

½ cup of corn

½ cup of chopped white onion

4 tsp of great olive oil

1 tsp of red chili flakes

A few sprigs of freshly chopped cilantro

Salt to taste

Boil the spaghettini according to instructions on the box. While that is boiling, in a medium saucepan add the crushed garlic and olive oil. Set it on medium-high heat. As the garlic simmers in oil add in the onions, then broccoli, carrots and onions after a minute. Saute them for a few minutes until the vegetables are a crunchy, add the chili flakes and salt. Turn the heat down to low.

Use a large, heavy-based pot. Over medium heat, add oil. Toss the whole garam masala and pepper seeds. Toast for 2-3 minutes until aromatic. While they are toasting, add half the onion. After the onions turn golden brown, turn off the heat and let cool. Add the tamarind and coconut to the cooled mixture, and grind to a fine paste.Back in the large pot, Add oil, on m…

This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it. What you need: Serves 43 cups kasi soppu/ganike soppu/solanum nigrum leaves3-4 Garlic 4-5 Black pepper seeds 3 red chilies3 tsp dry coconut2 tsp ghas ghase/khus khus /poppy seeds1/2 cup milk1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts) Tempering : A tsp of ghee/oil, curry leaves and mustard seeds. If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside. In a bowl, add the greens, sprinkle a little water, and add in the garlic, black pepper, red chilie…